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To Serve with Gravlax

Pickled Cucumber

1 Cucumber
1 tbs Salt
100 ml (4 oz.) White Wine Vinegar
100g (4 oz.) Sugar.

Peel the Cucumber and cut into pieces like thin chips.
Sprinkle these with the salt and put into a collander or sieve.
Cover with a plate and a weight and leave to drain for 1 hour.
Boil the sugar and vinegar together for 5 mts to make a syrup.
Take the weight off the cucumber and pat with kitchen towel to remove the surplus salt. Pour over the vinegar syrup and leave to macerate for an hour befo re using. It will last in the fridge for several days.

Potato Salad with Dill

1 kg (2 lbs.) Waxy Potatoes
1 tbs Capers - finely chopped
2 Scallions - finely chopped
1 tbs. Chopped Fresh Dill
8 tbs. Olive Oil
2 tbs White Wine Vinegar
Salt and freshly ground Black Pepper.

Scrub the potatoes but don't peel.
Bring a pot of water up to the boil and then drop in the potatoes.
Bring back to the boil and then simmer until cooked through.
Drain off well and then put back in the pot with the lid on to keep hot.
Whisk the vinegar into the oil and then stir in the capers, scallions and Dill.
Put the potatoes into a bowl and then pour over the vinaigrette.
Stir carefully together as you don't want to break up the potatoes , you will find that they absorb a lot of the dressing.
Leave to cool and serve

April 14, 2006 09:12 PM | 0 Comments
  Martin Dwyer
Consultant Chef